That’s exactly what we did for this dish, plus tender curly noodles tossed with green beans and fragrant basil. Whole skin-on peanuts get fried in oil and add a delightful crunch and nutty flavor. Cook, relax, and enjoy!

What you’ll need:
1 English cucumber
6 oz green beans
3 oz scallions
2 cloves garlic
1 oz fresh basil
1 lime
2 Tbsp gluten-free tamari
2 tsp toasted sesame oil
2½ oz dried ramen noodles
1 oz raw peanuts
sugar
coarse salt
safflower or vegetable oil

Equipment:
medium pot
large skillet

Recipe steps:

1. Prep vegetables
   Halve cucumber lengthwise and thinly slice into half moons. Trim green beans and break into 1-inch pieces. Trim roots from scallions and thinly slice, separating green tops and scallion whites. Peel and finely chop garlic. Pick basil leaves from stems.

2. Make sauce
   Halve lime and squeeze juice into a small bowl. Add tamari, sesame oil, and 2 teaspoons sugar and stir until sugar dissolves. Set aside.

3. Cook ramen & green beans
   Bring a medium pot of salted water to a boil. Add ramen noodles and green beans and cook until noodles are almost tender and green beans are bright green, about 3 minutes. Drain and set aside.

4. Fry peanuts
   Heat 2 tablespoons oil in a large skillet over medium-high. Add peanuts and cook, stirring constantly, until golden, 2–4 minutes. Using a slotted spoon, transfer to a small bowl and season with salt.

5. Cook vegetables
   To skillet, add garlic and scallion whites and cook until fragrant, about 1 minute. Add cucumbers, season with salt, and cook, tossing until beginning to soften, about 2 minutes.

   6.Finish
   Add drained ramen and green beans and toss to combine. Whisk tamari mixture to combine and add to skillet along with basil. Cook, tossing, until basil wilts and liquid is reduced and coats the noodles, about 2 minutes. Serve topped with scallion greens and fried peanuts. Enjoy!

See what else is cooking this week!